• Liz Talley - Urban Graze

Garlic Rosemary Roasted Potatoes


1½ lbs. small potatoes, (about 6-8), cut into small, bite sized wedges, or quarters

2 Tbsp. olive oil

1 clove garlic, minced or pressed (2 cloves if you love garlic)

1 tsp. dried rosemary (or 1 Tbsp. fresh, snipped/chopped)

Salt and pepper to taste

Preheat oven to 400°F.

Combine olive oil, garlic, and rosemary, and toss with potatoes.

Lay out on a parchment or foil lined, rimmed baking sheet, and bake for about 10-20 minutes, or until tender, and browned. Time will depend on the size of potato pieces.

Recipe created or adapted by Liz Talley, Urban Graze

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